In a medium bowl, place the sliced onion and cover with cold water. Let soak, draining and replacing the water as needed, for about 20~30 minutes, drain and set aside. (This will remove the harsh bite that raw onions have, while maintaining good flavor and texture)

Preheat the oven to 350°F. Place the sliced almonds on a baking sheet in a single layer, and place in the preheated oven until lightly toasted and fragrant, about 10~15 minutes. Let cool completely.

In a large serving bowl, combine all ingredients and toss with dressing just before serving.

Place all the ingredients into a jar large enough to hold 1.5 C of liquid. Shake until emulsified. (or you can use a blender) Store in an airtight container and refrigerate for up to 2 weeks. Shake before using.